Bacigalupi Vineyard in Russian River Valley. (Definition Films)
May marks the 50th anniversary of the “Judgment of Paris,” when a panel of French wine judges chose the 1973 Chateau Montelena Chardonnay and 1973 Stag’s Leap Wine Cellars Cabernet Sauvignon as the top wines in a France-versus-California showdown. What many people don’t know is that Chateau Montelena bought most of the grapes for its winning Chardonnay from two Sonoma County vineyards.
Bacigalupi Vineyards Goddard Ranch
When Charles and Helen Bacigalupi bought their Russian River Valley ranch in 1956, they weren’t sure what to do with the existing vineyard, planted to old-school grapes like Mission and French Colombard. Farm advisor Bob Sisson convinced Charles to try planting a variety called Chardonnay.
He’d never heard of it and had to grab a piece of paper to write down the name. “Bob told him, ‘Go see Karl Wente in Livermore,’” explained Charles’ granddaughter Katey Bacigalupi Row. “He’ll take care of you.”
Katey Bacigalupi of Bacigalupi Vineyards near Healdsburg. (Bacigalupi Vineyards)
Bacigalupi brought back Chardonnay cuttings from Wente Vineyards and planted 14 acres at Goddard Ranch.
Part of the vineyard’s magic is its rocky, volcanic clay soils. Because the vines struggle, the resulting wines have tension and minerality. Differing berry sizes on the clusters—known as “hens and chicks”—mean the grapes ripen at different rates, balancing acidity with ripe fruit flavors.
Belle Terre Ranch
Belle Terre’s Chardonnay vines, planted by Henry Dick in 1970, were just getting started in 1973. That made it all the more incredible that the Alexander Valley vineyard achieved such legendary status.
“It was unusual for a vineyard that young to do so well,” said Henry’s son Ron Dick, who now runs Belle Terre.
Dick said the magnitude of the Paris tasting didn’t really hit him until then-Chateau Montelena winemaker Mike Grgich came out and explained it. “After that,” Dick said, “I was flabbergasted.”
During the 1976 Judgment of Paris tasting, French judges rated the Stags’ Leap Wine Cellars 1973 Cabernet Sauvignon and the Chateau Montelena 1973 Chardonnay over top French wines. (Bella Spurrier / For The Washington Post)
The following year, Chateau St. Jean began making a Belle Terre Chardonnay, celebrated for its minerality and ripe, stone-fruit flavors. The winery continued producing it for more than four decades.
Though Dick said he didn’t find a home for the fruit last year due to the industry glut, it’s part of the blend for Rodney Strong’s 2024 Sonoma County Chardonnay.
Three to try
Bacigalupi Vineyards
2023 Renouveau Paris Tasting Chardonnay, Russian River Valley, $85
This is currently the only wine made from the historic “Paris Tasting Block” on Goddard Ranch. The wine has ripe, peachy aromas with stone fruit and citrus zing on the palate. Rich and creamy, it finishes with a kiss of vanilla.
The Bacigalupi tasting room nestled among the vineyards in Healdsburg. (Sonoma County Tourism)Auteur Chardonnay made with grapes from Bacigalupi Vineyard. (Auteur Wines)
Auteur Wines
2024 Bacigalupi Vineyard Chardonnay, Russian River Valley, $65
Hailing from the block just below the Paris Tasting vineyard, this is a bright-yet-round rendition bursting with pure fruit flavors—think Golden Delicious apple—and balancing acidity. (It’s set for release in September—but wines this delicious are worth the wait.)
The MacRostie Winery tasting room in Healdsburg. (Mariah Harkey / Sonoma County Tourism)
MacRostie Winery
2023 Bacigalupi Vineyard Chardonnay, Russian River Valley, $55
Rich and round on the palate, this has aromas of vanilla and flavors combining lemon meringue pie with tangy green apple. The wine has a creamy texture and a lingering finish.
Smash, a new smashburger spot from chef Ari Weiswasser, has opened in Sonoma. (Heather Irwin / The Press Democrat)
Sonoma has a new burger spot, and you won’t need a reservation to get in.
Chef Ari Weiswasser, the restaurateur behind Glen Ellen Star and Stella, has opened Smash, a fast-casual restaurant on Sonoma Plaza devoted to lacy-edged smashburgers, fried chicken sandwiches, fries, tater tots and milkshakes. The menu is intentionally spare — and that’s part of the appeal.
After years spent crafting polished farm-to-table cuisine, Weiswasser is leaning into something simpler, faster and a lot less fussy. Alongside the burgers is a vegetarian falafel burger, plus beer, wine, canned cocktails and boozy milkshakes for adults as well as kid-friendly ones. Extras like bacon marmalade and a Thousand Island-inspired Smash sauce give the standard pickle-lettuce-tomato formula a bit of Sonoma swagger. For maximum indulgence, pair the canned espresso martini with a float of vanilla milkshake. I’m open to a little Watmaugh strawberry shake, too.
Smash, a new smashburger spot from chef Ari Weiswasser, has opened in Sonoma. (Heather Irwin / The Press Democrat)
Located in the former Taub Family Outpost space, Smash is bright and contemporary, with self-serve ordering, bar seating, communal tables and a small patio. The room hums with noise and energy — fitting for a family-friendly restaurant designed with approachable prices in mind. Diners seeking a quieter experience may want to take their burgers to go. Upstairs, the Beacon speakeasy offers a more polished setting, serving craft cocktails alongside the full Smash menu.
Open less than a week, the restaurant is already drawing weekend crowds and quickly establishing itself as a local gathering spot.
Open 11 a.m. to 8 p.m. Wednesday, Thursday and Sunday; 11 a.m. to 9 p.m. Friday and Saturday. 497 First St. W., Sonoma, instagram.com/smashsonoma
Slow Food founder Carlo Petrini addresses an audience at Terra Madre 2024 in Turin, Italy. (Terra Madre)
Carlo Petrini, the founder of the Slow Food movement and one of the world’s most influential advocates for thoughtful eating, died May 21. He was 76.
Petrini spent decades championing heirloom ingredients, regional food traditions and small-scale agriculture, helping shape the modern organic and farm-to-table movements. His criticism of industrialized food systems inspired generations of chefs, farmers and consumers to rethink how food is grown and consumed.
The Slow Food movement began in 1986 after plans emerged to open a McDonald’s near Rome’s Spanish Steps, replacing a local cafe. The proposal ignited protests over the creeping homogenization of Italian food culture. By the mid-1990s, Slow Food had evolved into an international network of local chapters, known as Convivia, dedicated to food education, sustainability and the promotion of what Petrini called “good, clean and fair food.”
The Slow Food Snail of Approval Friday, Feb. 9, 2026 in Santa Rosa. (John Burgess / The Press Democrat)
Sonoma County became one of the movement’s early American strongholds.
For more than 20 years, Slow Food Russian River has partnered with 4-H and FFA students to raise heirloom-breed Thanksgiving turkeys. Meanwhile, the Sonoma County North chapter helped rescue the Bodega Red, a creamy pink potato introduced from Chile to the Sonoma Coast in the 1840s and later used by horticulturist Luther Burbank in breeding programs. Today, the potato is listed in Slow Food’s Ark of Taste, a catalog of endangered heritage foods, and has become a prized ingredient among local farmers and chefs.
“A lot of the folks in the Sonoma North chapter really knew him because the chapter was one of the first in the country,” said Donna del Rey of Healdsburg’s Relish Culinary Adventures, a longtime Slow Food member.
Del Rey, who attended several Terra Madre gatherings in Italy, said Petrini’s influence extended beyond food itself.
“It was about the mission and the balance of joy and justice in everything he did,” she said. “It survives in the people who are Slow Food.”
The St. Helena Ave. Burger at Superburger. (John Burgess/The Press Democrat)
At Sonoma Magazine, we’re always ready to celebrate great bun-patty-bun combos. So it’s a good thing we’re not picky about what’s between the buns — whether Wagyu beef, chuck, turkey or a plant-based burger. Here’s the thing: A great burger is all about the whole package, with melted cheese, a soft bun, crisp veggies and a moist, chewy patty in the middle.
Burger Harn, Lunch Box: The signature Burger Harn is the kind of messy, smushy, everything-that’s-good-about-beef masterpiece you rarely find. It’s a 6-ounce ground prime chuck patty topped with cheddar, tomato, red onion, shredded iceberg, dill pickle, onion butter and fancy sauce on a brioche bun. Pair with “dirty fries” — a pile of crispy fries, chevre ranch dressing, house-cured and smoked bacon, green onion, roasted garlic and pepperoncini. You’ll need plenty of napkins and a stout appetite. 128 N. Main St., Sebastopol, 707-347-9881, lunchboxsonomacounty.com
Burger from Lunch Box in Sebastopol. (Lunch Box)Iggy’s burger with beef patty, Clover cheddar cheese, ketchup, mustard, pickles and onions on a Hawaiian bun served on the plaza in downtown Healdsburg, June 30, 2023. (Chad Surmick / The Press Democrat)
The Iggy, Iggy’s Organic Burger: A tasty organic patty cooked in beef tallow is topped with Clover cheddar cheese, pickles, pickled onions, ketchup and mustard on buttery Hawaiian buns. A delicious take on a classic smashburger. 109 Plaza St., Healdsburg, 707-473-8636; 6700 Sebastopol Ave, Sebastopol, iggysburger.com
Bacon Cheeseburger, Machado Burgers: Is this bacon cheeseburger the most perfect burger in Sonoma County? Quite possibly. Don’t miss the Piggy Tots, tater tots topped with housemade chili, pulled pork, cheese, red onions, jalapeños and mustard barbecue sauce. 406 Larkfield Center, Santa Rosa, 707-546-6835; 9240 Old Redwood Highway, Windsor, 707-620-0258, machadoburgers.com
Bacon cheeseburger from Machado Burgers, which has locations in Santa Rosa and Windsor. (Heather Irwin / Sonoma Magazine)The Bijou Burger with fries at Bijou Restaurant in Petaluma Sunday, Feb. 22, 2026. (Beth Schlanker / The Press Democrat)
Bijou Burger, Bijou: As close to burger perfection as I’ve come recently. A soft brioche bun cradles a well-seared patty topped with honey-bacon and cheddar. Shoestring fries arrive hot and crisp. Order the extra aioli and thank me later. 190 Kentucky St., Petaluma, 707-753-9155, restaurantbijou.com
The Classic, Pressed:I love a deal, especially when you can get fries and a cheeseburger for about what you’d pay at In-N-Out ($6.80) or McDonald’s ($8.58). Price-wise, the single is hard to beat. The double has a better meat-to-bun ratio, with two patties, cheese, pickles, onions and housemade Pressed sauce (a sort of Thousand Island-meets-ranch). Keep in mind this is a smashburger, so the patty is thin, well-done and nicely crisped. 1451 Southwest Blvd., Suite 123, Rohnert Park, 707-992-0067, facebook.com/pressedburger
The Classic burger with American cheese, onion, pickles, lettuce, and house-made Pressed sauce, with a side of fries, and the Chicken Ranch sandwich, rear, at Pressed in Rohnert Park Friday, April 17, 2026. (Beth Schlanker / The Press Democrat)The Weinburger Patty Melt from Grossman’s in Santa Rosa. (Heather Irwin / Sonoma Magazine)
Weinburger Patty Melt, Grossman’s: This is the best patty melt in our lineup of amazing patty melts (Mac’s Deli has a great one, too). Start with a perfect beef patty, then top with pastrami, gooey Gruyère cheese and caramelized onions on rye. If you’re on the go, it stands up to a car ride like a boss. 308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com
St. Helena Ave. Burger, Superburger: You know a burger’s gonna be good when the counter sports rolls of paper towels rather than napkins. The St. Helena has onion rings, bacon, cheddar and barbecue sauce. 1501 Fourth St., Santa Rosa, 707-546-4016; 8204 Old Redwood Highway, Cotati, 707-665-9790, originalsuperburger.com
The St. Helena Ave. Burger at Superburger. (John Burgess / The Press Democrat)Sonoma Beef Burger with onion rings, fried chicken burger, chili fries and Cajun fries at Acme Burger in Cotati. (Heather Irwin / The Press Democrat)
Sonoma Beef Burger, Acme Burger: This is the place for tried-and-true, budget-friendly burgers. The Sonoma Mountain Beef burger remains a great value. Pair it with onion rings, chili cheese fries or Cajun fries. Locations in Santa Rosa, Petaluma and Cotati, acmeburgerco.com
Shack Burger, Shake Shack: Two Angus beef patties, American cheese, special sauce, lettuce and tomato on a toasted potato bun. I keep coming back to this favorite again and again. Don’t miss a side of frozen custard. At Montgomery Village, 2424 Magowan Drive, Santa Rosa, 707-581-8242, shakeshack.com
The first Shake Shack in Sonoma County held a practice lunch service with good old burgers, fries, shakes and more in Santa Rosa’s Montgomery Village Wednesday, Feb. 28, 2024. (John Burgess / The Press Democrat)Smash, a new smashburger spot from chef Ari Weiswasser, has opened in Sonoma. (Heather Irwin / The Press Democrat)
More Great Burgers
Double Smash, Smash: This brand-new burger spot from chef Ari Weiswasser has a nearly single-minded focus on the ultimate smashburger: flat patty, soft bun, melty cheese and all the fixings. Upgrade your experience with bacon marmalade, an extra-special sauce and a boozy milkshake. 497 First St. W., Sonoma, instagram.com/smashsonoma
The Burger, Healdsburg Bar & Grill: The classic. American cheese, special sauce, bacon marmalade, all on a toasted brioche bun. You really can’t go wrong at this family-friendly spot just off the Healdsburg Plaza. 245 Healdsburg Ave., Healdsburg; 707-433-3333, healdsburgbarandgrill.com
HBG Burger made with Angus beef, American cheese, special sauce, bacon marmalade on a toasted brioche bun from the Healdsburg Bar & Grill Thursday, Jan. 22, 2026, in downtown Healdsburg. (John Burgess / The Press Democrat)The build-it-yourself burger is served with a glass of beer at Stark’s Steak & Seafood in Santa Rosa. (John Burgess / The Press Democrat)
Burger Bar, Stark’s Steak & Seafood: Start with the Stark Standard, a half-pounder with smoked bacon, peppercorn salsa verde and Cambozola. Then choose add-ons like onion rings, a truffled sunny-side-up egg, sauteed mushrooms and steak sauce to make it yours. 521 Adams St., Santa Rosa, 707-546-5100, starkssteakhouse.com
A burger from Jackson’s Bar and Oven in Santa Rosa. (Jackson’s Bar and Oven)
The Burger, Jackson’s Bar and Oven: Perfectly cooked and always flavorful, Jackson’s burger is a solid go-to, just as good plain as it is smarted-up with Point Reyes Blue, caramelized onions, jalapeños and mushrooms. 135 Fourth St., Santa Rosa, 707-545-6900, jacksonsbarandoven.com
Basic Burger, Americana: A third pound of Stemple Creek Ranch beef is dressed with housemade aioli and a choice of organic Clover cheddar, pepper jack or Swiss (with an option to upgrade to Estero Gold or Gorgonzola) on a freshly baked bun. Served with lettuce, onion, pickle spear and choice of fries, onion rings, coleslaw, cup of soup or a side salad. Also find the burger at Americana’s sister restaurant, Estero Cafe, in Valley Ford. 205 Fifth St., Suite A, Santa Rosa, 707-755-1548; 162 N. Main St., Sebastopol, 707-827-3309, americanasonomacounty.com
The Roasted Garlic Ranch Burger with Valley Ford Estero cheese and housemade ranch dressing from Americana restaurant in Santa Rosa. (John Burgess / The Press Democrat)Orange-marinated chicken pupusa burger with choice of two stuffed pupusa’s filled with pico de gallo, guacamole, lettuce, cheese and chipotle cream from Don Julio’s Latin Grill & Pupusas in Rohnert Park. (John Burgess / The Press Democrat, file)
Pupusa Burger, Don Julio’s: Now for something completely different, with a Salvadoran twist: an orange-marinated chicken pupusa burger between a choice of two stuffed pupusas and filled with pico de gallo, guacamole, lettuce, cheese and chipotle cream. 217 Southwest Blvd., Rohnert Park, 707-242-3160, donjulioslatingrill.com
Smashburger, Jilly’s Real Food Roadhouse: On sunny days, sitting on the rustic patio outside Jilly’s Real Food Roadhouse in Jenner is a Zen moment, but the burgers are high-energy fun. Go for the double with caramelized onion jam and special sauce. 9960 Highway 1, Jenner, 707-756-0119, jillysroadhouse.com
The smashburger and a side of fries from Jilly’s Real Food Roadhouse Friday, April 4, 2025, overlooking the Russia River on Highway 1 near Jenner. (John Burgess / The Press Democrat)
Moo-Ben, Mike’s at the Crossroads: In the annals of Sonoma County hamburger history, Mike’s holds a special place in almost everyone’s heart. Original owner Mike Condrin’s take on a Reuben has got all the usual fixings: corned beef, Swiss cheese, sauerkraut and Thousand Island dressing, piled on a burger between marbled rye. 7667 Old Redwood Highway, Cotati, 707-665-9999, mikesatthecrossroads.com
Farm Burger, Brewsters Beer Garden: Simple and delicious, this meaty sandwich features white cheddar, aioli, pickles, onion and romaine lettuce. Served with shoestring duck fat fries. 229 Water St. N., Petaluma, 707-981-8330, brewstersbeergarden.com
A burger from Brewsters Beer Garden in Petaluma. (Sonoma County Tourism)The Handline “Inglewood” burger features pastured beef, Toma fonduta, iceberg lettuce, spicy pickle relish and Thousand Island on a toasted bun. (John Burgess / The Press Democrat)
Inglewood Burger, Handline: The Inglewood Burger features organic, grass-fed beef, Toma fonduta cheese sauce, local lettuces, spicy pickle relish and Thousand Island on a toasted bun. 935 Gravenstein Highway S., Sebastopol, 707-827-3744, handline.com
Sea Ranch Burger, Sea Ranch Lodge: A perfect coastal burger with a perfect coastal view. The ground beef patty is topped with shallot jam, aged white cheddar and special sauce on a brioche bun, served with fries. 60 Sea Walk Drive, The Sea Ranch, 707-579-9777, thesearanchlodge.com
Farm Beef Burger with Fries and a beer for a casual meal at sunset on the back deck of the Sea Ranch Lodge Restaurant Friday, Feb. 21, 2025, on the Sonoma Coast. (John Burgess / The Press Democrat)The Mondo Double cheeseburger, weighing in at 14 ounces, from Healdsburger in Healdsburg. (Chris Hardy)
Hangover Cheeseburger, Healdsburger: This mostly locals spot does all kinds of burgers, but we especially appreciate the Hangover Cheeseburger with Sriracha hot sauce, a fried egg, bacon, pepper jack cheese and lettuce on an Italian bun. After a day of wine tasting, you’ll need this protein-and-carb load. 48 Healdsburg Ave., Healdsburg, 707-473-9604, healdsburger.com
Kin Burger, KIN Windsor: The Kin Burger features certified Angus beef, smoked gouda cheese, applewood smoked bacon, housemade barbecue sauce, lettuce, tomato and onion on a toasted brioche bun. 740 McClelland Drive, Windsor, 707-837-7546, kinwindsor.com
A burger at Kin restaurant in Windsor. (Heather Irwin / Sonoma Magazine)The Classic half-pound burger with roasted garlic aioli, pickles, lettuce, red onion, tomato and cheddar and a side of truffle fries from Palooza Brewery & Gastropub Thursday, Feb. 27, 2025 in Kenwood. (John Burgess / The Press Democrat)
Classic Burger, Palooza Brewery and Gastropub: This hidden gem serves an excellent burger featuring a half-pound beef patty topped with lettuce, tomato, pickle, red onion and garlic aioli. Go for add-ons like avocado, grilled onions and bacon. 8910 Sonoma Highway, Kenwood, 707-833-4000, paloozafresh.com
Happy Hour Burger, Salt & Stone: This lil’ darling of a burger is just right for a nosh with your martini. A quarter pound of house-ground beef with cheddar and aioli on a brioche bun. 9900 Sonoma Highway, Kenwood, 707-833-6326, saltstonekenwood.com
Happy hour burger at Salt & Stone Restaurant in Kenwood. (Heather Irwin / Sonoma Magazine)The Western Burger featuring onion rings, cheddar cheese, applewood bacon and barbecue sauce at Carmen’s Bistro & Bar location in Santa Rosa on Wednesday, Aug. 21, 2019. (Beth Schlanker / The Press Democrat)
The Western Burger, Carmen’s Bistro & Bar: Featuring onion rings, cheddar cheese, applewood bacon and barbecue sauce, this burger will require your jaw to unhinge for a bite. 619 Fourth St., Santa Rosa, 707-843-5186, carmensbistroandbar.com
HopMonk Cheeseburger, HopMonk: Modern pub dining with a focus on great beer and beer-friendly dishes, like the house burger topped with aioli, tomato chutney, white cheddar and crispy shallot on brioche. 230 Petaluma Ave., Sebastopol, 707-829-7300; 691 Broadway, Sonoma, 707-935-9100, hopmonk.com
Betsy Fischer is retiring as the head of the Santa Rosa Junior College Culinary Arts Department. Photo taken in Santa Rosa on Tuesday, March 31, 2026. (Christopher Chung/The Press Democrat)
As chair of Santa Rosa Junior College’s Culinary Arts Program, Betsy Fischer has worn many hats over her decades-long career: administrator, publicist, teacher, and mentor. The one she’s never claimed is a chef’s toque.
Trained as a vocalist rather than a chef, Fischer brings a performer’s instincts to her front-of-house hospitality training, teaching students that service and connection matter as much as knife skills. That perspective has defined her leadership style in the classroom and in the student-run dining room, where she’s a constant presence.
On May 24, she’ll walk with her graduating students for the last time, leaving behind a program and a generation of students shaped by her influence.
Betsy Fischer is retiring as the head of the Santa Rosa Junior College Culinary Arts Department. Photo taken in Santa Rosa on Tuesday, March 31, 2026. (Christopher Chung / The Press Democrat)
Saying goodbye
I’m turning 70 this year. This has been my whole life for 26 years, but it’s a 50-60-hour-a-week job as chair. It’s bittersweet, but I’m tired. At some point, you think, ‘I’ve done what I wanted to do.’ I won’t lose touch with this place — it’s too much a part of who I am. I plan to come back at some point and teach a few classes.
The perks of teaching
The biggest joy as a teacher is that moment you know you’ve connected to someone in the classroom. That doesn’t always happen, but the pleasure of teaching is knowing you’ve given students a set of skills and a passion and a better chance of finding their way. You know you have the potential to change people’s lives.
Santa Rosa Junior College culinary program students put their lessons to the test during lunch service at the Café Rose April 20, 2023. (John Burgess/The Press Democrat)
Why culinary school matters
We are a conduit for students that have no experience in the food world. Just because grandma taught you to make spaghetti sauce, doesn’t mean you understand how to open a restaurant. They’re looking for guidance and help because they love to cook, and this is a comfort zone for them to expand their abilities. This is a very difficult business and we tell them the whole story and help them avoid pitfalls.
Lasting advice
For me it’s always been about things falling in my lap — being in the right place at the right time. Be open to anything. If you have an opportunity, take it. You never know what doors will open when you tell people who you are and what you’re interested in.
03/30/2011: D1:
PC: Patisserie Angelica, in Sebastopol, features tea from Mariage Freres.
It’s no secret that Sonoma County loves its coffee — you’re never far from an artisan brew here. But for those who favor leaves over beans, it can sometimes be a bit harder to get your hot drink fix. To aid our fellow tea-lovers, we’ve rounded up 10 favorite places for a cuppa.
Tea & Trumpets, Sonoma County
In 2014, Mark Bowden left the corporate world and founded Tea & Trumpets, selling organic loose leaf to share his love of a soothing cup of quality tea. The online shop offers an expansive catalog, from an energizing yerba maté (without the jitters) to the tropical Hawaiian Breeze (ideal for iced tea). A Tea of the Month club delivers three 1-ounce samples monthly for the curious drinker. Tea & Trumpets can also be found at farmers markets, cafes and specialty grocers throughout Sonoma County. 707-799-7188, tea-and-trumpets.com
The Taste of Tea, Healdsburg
This family-owned tea room offers a wide selection of premium loose-leaf teas from Japan, China and Taiwan, alongside Japanese comfort food, including ramen, udon and rice bowls. There’s also a selection of matcha drinks, tea lattes and boba teas. Fun tea creations include the deep-green Matcha Gotcha with lavender syrup, coconut milk and tapioca pearls; the comforting Brown Sugar Hojicha Latte with roasted hojicha green tea, oat milk and brown sugar; and the refreshing Green Tea Shrub with housemade green tea, ginger, honey, cinnamon, Meyer lemon and club soda. 109 North St., Healdsburg, 707-431-1995, thetasteoftea.com
Clockwise from top left, pressed rice Oshizushi with pickled shiso, unagi, tuna, pickled shiso and miso-cured salmon from Taste of Tea in Healdsburg. (John Burgess / The Press Democrat)Dozens of varieties of specialty teas available at the Russian River Tea Co. in Healdsburg. (John Burgess / The Press Democrat)
Russian River Tea Company, Healdsburg
Inside this woman-owned boutique, more than 100 teas line the walls beside mugs, honey and infusers. The selection ranges from classic black teas to inventive house blends. The salted caramel chai is a cozy pick-me-up — black tea blended with caramel, cinnamon, cardamom, fennel and a touch of mole spice. For those who like their tea fruity, try the Mango Tango tisane tea featuring sweet mango, papaya, pineapple and strawberry bits blended with hibiscus and blue cornflower petals. Complimentary samples are offered daily. 336 Center St., Healdsburg, 707-395-0857, russianriverteaco.com
A’Roma Roasters Coffee & Tea, Santa Rosa
Located in Santa Rosa’s historic Railroad Square, this roastery serves up coffee, tea and live music on Saturday afternoons. Tea offerings include the Mate Carnival blend, combining roasted mate, rooibos, almonds, cocoa hulls and flower petals, and a warmly spiced Honeybush Chai with notes of ginger, cinnamon and cardamom. 95 Fifth St., Santa Rosa, 707-576-7765, aromaroasters.com
Tea Room Café, Petaluma
A few minutes west of downtown Petaluma, this quaint cafe pairs country-inspired meals and seasonal sweets with a thoughtful tea menu. The Maddie Palmera — a mango iced tea take on the Arnold Palmer — is especially refreshing on a hot day, while the chai tea latte has the right amount of spice to warm you up when it rains. 316 Western Ave., Petaluma, 707-765-0199, tearoomcafe.com
Petaluma Coffee & Tea has long been a popular gathering spot for locals. (Laura Schneider / Petaluma Coffee & Tea)Customers can take a sniff of the dozens of teas offered at Petaluma Coffee & Tea. (Laura Schneider / Petaluma Coffee & Tea)
Petaluma Coffee & Tea Co., Petaluma
At this industrial-style cafe, burlap sacks of coffee beans and the scent of fresh roasting create an atmosphere that feels equal parts workshop and neighborhood living room, especially when guests play jaunty tunes on the piano. Alongside coffee blends from all over the globe, the shop carries a broad selection of loose-leaf teas, including the subtly sweet Madame Butterfly with green sencha leaves, peach bits and sunflower petals; and the rich Lapsang Souchong, a black tea processed over a pine and cypress wood fire, resulting in a robust, smoky flavor. 212 Second St., Petaluma, 707-763-2727, petalumacoffee.com
Muir’s Tea Room, Sebastopol
Housed in a charming Victorian in downtown Sebastopol, this tea room draws inspiration from Scottish-American naturalist John Muir. It offers both Scottish and English tea services, as well as seasonal, plant-based lunch menus and holiday tea events. Among the more popular blends are Queens Rose Garden, with warm vanilla and sweet rose notes, and Enchanted Forest, a green tea with mellow sencha and spicy mate, mingled with hints of almond and Black Forest cherry cake. Housemade creamers include oat, coconut and macadamia milk. 330 S. Main St., Sebastopol, 707-634-6143, muirstearoom.com
Kara Emmerling selects a sample of loose-leaf tea to smell at Muir’s Tea Room in Sebastopol Tuesday, Dec. 30, 2025. (Beth Schlanker / The Press Democrat)A place setting for two at Muir’s Tea Room in Sebastopol Tuesday, Dec. 30, 2025. (Beth Schlanker / The Press Democrat)Patisserie Angelica in Sebastopol offers dozens of tea selections from around the world for their West County Tea kits. Photo taken Tuesday, April 25, 2023. (John Burgess / The Press Democrat)
Patisserie Angelica, Sebastopol
This Parisian-style bakery is known as much for its pastries as for its West County High Tea service. Offered 10 a.m. to 3 p.m. Tuesday through Sunday, the experience includes a choice of fine teas from Mariage Frères and an assortment of housemade finger sandwiches and heavenly pastries. Reservations are required. 6821 Laguna Park Way, Sebastopol, 707-827-7998, patisserieangelica.com
Two Trees Tea House, Occidental
This west county tea house has cultivated a loyal following for its serene atmosphere and welcoming tea services. The menu focuses on single-origin black, red, white, green and oolong teas prepared in a gaiwan in accordance with traditional Chinese brewing method Gong Fu Cha. Highlights include the Jing Mai Empress Oolong, with notes of crème brûlée and toasted hazelnut, and the Siliguri Sanctuary Black tea, layered with papaya and green peppercorn. Community tea services are offered on a sliding-scale basis. 3597 Bohemian Highway, Occidental, twotreesteahouse.com
Owners Adrian Chang pours freshly steeped Mae Salong Kindred Oolong tea at Two Trees Tea House in Occidental Wednesday, Feb. 12, 2025. (Beth Schlanker / The Press Democrat)Loose teas for sale in the Duncans Mills Tea Shop in Duncans Mills on Monday, Nov. 25, 2019. (Beth Schlanker / The Press Democrat)
Duncans Mills Tea Shop, Duncans Mills
Tucked into a small outdoor marketplace off Highway 116, this tea shop stocks a wide assortment of loose-leaf blends, from traditional English Breakfast and Earl Grey to more playful options like Orange Cookie Chai and Ruby Lemon Mint. The shelves are also lined with whimsical teaware, such as teapots shaped like cats and lighthouses. 25185 Main St., Duncans Mills, 707-865-9063, duncansmillsteashop.com
Pizza, fried chicken sandwich and salads are among the favorite dishes at the newly opened Junction in Santa Rosa. (Photo: Jessica Paul @jessicapaulphoto )
On the eve of The Junction’s May 11 opening, the sprawling hilltop beer garden already felt like the neighborhood gathering place Santa Rosa didn’t know it was missing. Friends and family filled the expansive patio for a preview night while children swarmed the playground slide in gleeful chaos and adults clustered around pizzas, fried cheese curds and spicy chicken wings. Craft beer and espresso martinis flowed as dogs circled hopefully beneath the tables, waiting for stray crumbs.
Among the crowd was Gaspare Bernardo, who operated The Villa for more than four decades. Sitting with his family over pizza, Bernardo — now in his 80s — watched the transformation of the longtime restaurant space that had been dormant for years. According to co-owner Liz Fiedler, he was simply happy to see life return to the building.
Fiedler, her husband Dez Fiedler and business partner Jimmy Simpson saw possibility in the shuttered property when few others did.
The Junction co-owners Jimmy Simpson, left, and Liz and Dez Fiedler at their restaurant in Santa Rosa on Monday, May 18, 2026. (Christopher Chung / The Press Democrat)
The reopening marks a fitting second act for the former Villa restaurant, which had been vacant for more than three years, slowly deteriorating above Montgomery Drive. After a year of renovations and a top-to-bottom reimagining of the decades-old Italian landmark, the original doors were finally ready to open again.
“We feel so lucky that we got to inherit this iconic spot,” Fiedler said. “We really didn’t realize how much the space means to the community.”
Now in its second week of business, The Junction already hums with the confidence of a seasoned neighborhood restaurant. The owners, veteran restaurateurs who also operate a sister beer garden in Mill Valley, have tapped into a familiar formula: approachable food, ample outdoor seating and an atmosphere designed equally for families, groups of friends and lingering afternoons.
Even during the dinner rush, blistered pizzas move steadily from the kitchen and the restaurant’s 30 beer taps rarely sit idle.
The soaring interior dining room of The Junction in Santa Rosa. (Jessica Paul)
The vibe is the draw
The Junction leans fully into its role as a family- and dog-friendly gathering space, pairing casual counter service with sweeping views toward Trione-Annadel State Park. The menu sticks to familiar crowd-pleasers at approachable prices, positioning the restaurant as an easy choice for midweek dinners, post-soccer-practice meals and weekend brunches.
Inside, the 150-seat dining room and bar can feel cavernous and a little loud during peak hours. Outside, the mood softens beneath oversized umbrellas on the palm-lined patio, where fire pits encourage diners to settle in for another round.
Nearly every inch of the former restaurant has been reworked. Gone is much of the faded 1970s aesthetic, replaced by clean lines, soaring open-panel windows and more than 4,000 square feet of outdoor lounge space.
A fire pit and children’s ship play structure at The Junction in Santa Rosa on Monday, May 18, 2026. (Christopher Chung / The Press Democrat)A photo booth, foosball tables and Skee-Ball games at The Junction in Santa Rosa on Monday, May 18, 2026. (Christopher Chung / The Press Democrat)
Near the entrance, a screen-free arcade features shuffleboard, foosball, vintage Skee-Ball machines and a photo booth — thoughtful additions clearly intended to keep children occupied long enough for parents to enjoy a leisurely meal.
Parking remains one of the few challenges. During busy hours, cars line the steep driveway and some diners opt to park below and walk up. A nearby overflow lot helps ease congestion, but consider the climb an excuse for that extra beer and side of cheese curds.
What was once an empty shell with an uncertain future now feels firmly restored as a lively communal space — one poised for another half-century of neighborhood memories.
“Not many places get a fully packed house the first weekend they open, and that’s saying a lot since we have over 500 seats,” Fiedler said. “We are so honored to be a part of its history.”
“The Forbidden Fruit,” a Hawaiian pizza, at The Junction in Santa Rosa on Monday, May 18, 2026. (Christopher Chung / The Press Democrat)
Best bets
Margherita Pizza, $22: The 14-inch pies land somewhere between New York and California styles, with blistered edges, thin crusts and restrained toppings. The Margherita combines fresh and dry-aged mozzarella with tomato sauce, basil, smoked salt and Parmesan. The generously sized pizzas are meant to be shared. Also worth trying: the Forbidden Fruit ($26), topped with roasted pineapple, capicola and red onion, and the Shroomer ($28), a white pie layered with mushrooms, Taleggio, mozzarella and sunflower-seed pesto. For children, the Kid’s Cheese Pizza ($20) arrives lightly baked with extra cheese and, as the menu promises, “Nothing Green,” proving the kitchen fully understands the very specific tastes of a 5-year-old.
Mozzarella Cheese Curds, $10: Bite-sized fried curds from Valley Ford Creamery arrive crisp and chewy, paired with marinara and housemade Ranch. Their neatly uniform shape also eliminates the perennial cheese-curd complaint: nobody gets stuck with the tiny pieces.
Fried Brussels Sprouts, $10: You can almost tell yourself you’re eating healthy cruciferous vegetables, aside from the hot honey and hazelnut crumble that tops these sprouts. I mean, it’s not like they’re French fries, right?
Korean Wings, $12: Buffalo wings with an Asian twist. Crisp whole wings coated in sticky gochujang sauce deliver a lingering sweet heat. They may be too spicy for younger diners, which simply leaves more for everyone else.
Korean chicken wings at The Junction in Santa Rosa. (Heather Irwin / The Press Democrat)Kale salad at The Junction in Santa Rosa on Monday, May 18, 2026. (Christopher Chung / The Press Democrat)
Italian Chop Salad, $14: A hearty mix of greens topped with soppressata, provolone, pepperoncini and Champagne vinaigrette — a classic chopped salad that remains surprisingly difficult to find locally.
Chocolate Chip Cookies, $5: Two warm chocolate chip cookies sprinkled with sea salt arrive soft and just underbaked. Valley Ford Creamery soft serve, with a texture closer to gelato than traditional soft serve, is also available.
The Junction is at 3901 Montgomery Drive in Santa Rosa, 707-800-7631, thejunc.com. Open 11:30 a.m. to 9 p.m. Monday through Thursday, 11:30 a.m. to 10 p.m. Friday, 11 a.m. to 10 p.m. Saturday and 11 a.m. to 8 p.m. Sunday.
The Monterey Trout Salad with house-smoked trout, roasted beets, candied walnuts, charred Meyer lemon creme fraiche dressing from Handline Monday, March 30, 2026 in Sebastopol. (John Burgess/The Press Democrat)
Elaine’s Big Salad from “Seinfeld” pretty much nails the main-character energy we’re after when we say, “Let’s have a salad.” No wimpy greens, no bottled dressing, no dainty plates. Just a big bowl, a fork and a stack of napkins — because a real salad should be a meal, not a supporting player.
Taco salad
Don Julio’s
The best burrito of your life, in salad form. Sweet al pastor pork or Salvadoran orange-marinated chicken are the go-to proteins at this tucked-away cafe. Crack into the edible tortilla bowl to reveal refried beans, guac, sour cream and rainbow greens ready for their close-up. 217 Southwest Blvd., Rohnert Park. 707-242-3160, donjulioslatingrill.com
Maccabi Salad
Zoftig
Everything you love about a mezze platter in a power bowl. Dollops of housemade hummus, baba ghanoush, beet and walnut dips meet mixed greens, tabouleh, and crispy falafel with a handful of whole-wheat pita chips for the win. Virtuous without even trying. 57 Montgomery Drive, Santa Rosa. 707-521-9554, zoftigeatery.com
Maccabi Bowl with falafel, hummus, baba ghanoush, beet & walnut dip, quinoa tabouleh, mixed greens and whole wheat chips from Zoftig Eatery Monday, March 30, 2026, in Santa Rosa. (John Burgess / The Press Democrat)
Wedge Salad
Stark’s Steak & Seafood
This steakhouse classic almost dares you to call it a salad. A thick wedge of iceberg lettuce is a vehicle for blue cheese dressing and bacon, as it should be. Tiny tomatoes and a slice of red onion help keep up appearances that you’re actually eating vegetables. 521 Adams St., Santa Rosa. 707-546-5100, starkssteakhouse.com
Monterey Trout Salad
Handline
Though seafood stars at this neighborhood cafe, locally sourced, seasonal veggies always steal the show. Piles of butter lettuce support flecks of house-smoked trout, Meyer lemon crème fraîche dressing, candied walnuts and roasted beets. Perfection. 935 Gravenstein Highway S., Sebastopol. 707-827-3744, handline.com
The Monterey Trout Salad with house-smoked trout, roasted beets, candied walnuts and charred Meyer lemon creme fraiche dressing from Handline Monday, March 30, 2026, in Sebastopol. (John Burgess / The Press Democrat)Pea Shoots with sesame, yogurt and sunflower seeds from Lo & Behold Bar and Kitchen Monday, March 30, 2026, in Healdsburg. (John Burgess / The Press Democrat)
Pea Shoot Salad
Lo & Behold
Chef Sean Kelley’s ode to Berkeley in the ’90s is a tangle of crunchy pea shoots, shaved carrot, radish and toasted sunflower seeds with a lemon-sesame yogurt dressing. It’s never leaving the menu because it’s just that good. 214 Healdsburg Ave., Healdsburg. 707-756-5021, loandbeholdca.com
Farro Chicken
Lunchette
Chef Naomi Crawford is an outspoken advocate for honest ingredients and walks the walk. Glowing greens from nearby farms form the base for her nourishing farro salad with apples, herbs, shallots, goat cheese, pickled onions, and candied almonds topped with harissa-baked chicken. 25 Fourth St., Petaluma. 707-241-7443, lunchettepetaluma.com
Farro salad at Lunchette in Petaluma. (Michael Woolsey)A seasonal salad at Sonoma Pizza Co. in Forestville. (Heather Irwin/The Press Democrat)
Seasonal Salad
Sonoma Pizza Co.
Whatever time of year you visit, there’s an artful salad of the moment. Maybe it’s melon and burrata with nasturtium leaves, or summer greens with mimosa vinaigrette. No matter what you find, it’s good. Make sure to check the daily tapas menu for additional picks. 6615 Front St., Forestville. 707-820-1031, sonomapizzaco.com
The seasonal fattoush beet salad from Spread Kitchen in Sonoma. (Cristina Topham)
Stoned Salad
Spread Kitchen
A Levantine-inspired salad of tender greens, summer stone fruit and slivers of watermelon radish is dusted with sumac and drizzled with tart pomegranate vinaigrette. Crisp, colorful and bright, it’s summer on a fork. 18375 Highway 12, Sonoma, 707-721-1256, spreadkitchensonoma.com
This 1920s era home on D Street in Petaluma is currently listed for $3,349,000. (Open Homes Photography)
A well-preserved, traditional home with an accessory dwelling unit is currently listed in Petaluma. Stately with four bedrooms, four bathrooms and 2,801 square feet of living space, the home’s asking price is $3,349,000.
Located on Petaluma’s well-known D Street, among homes from the 19th to the early 20th century, this renovated, circa-1920s dwelling boasts signature elements of traditional architecture: a hipped roof, a brick facade and heavily ornamented pediments. Meticulous landscaping, a fleur-de-lis gated entry and 10-foot ceilings add to the home’s grandness.
Ornate interior details are in pristine condition and brightened with white paint, new fixtures and hints of color in curtains, furnishings and wallpaper — all decidedly traditional. Antique style remains but with a good-as-new crispness.
Dining room. (Open Homes Photography)Bathroom. (Open Homes Photography)
Modern upgrades include a La Cornue range, marble countertops, recessed lighting and retractable glass dining room doors.
Additionally, there’s a sizable laundry room with beautiful cabinetry, a marble sink and a marble checkerboard floor. The room is large and elegant enough to serve a dual function as an office.
Laundry room and office space. (Open Homes Photography)Accessory dwelling unit. (Open Homes Photography)
At the rear of the property is an ADU with a full kitchen and bathroom. A brick path matching the antique main home leads to the front door. The dwelling is lined in manicured plants for the enjoyment of family, guests or tenants.
For more information on this home at 853 D St. in Petaluma, contact listing agent Robin Gordon, 707-291-7952; The Agency, 119 North St., Healdsburg, 707-756-8052.853dstreet.com
Guests taste wine at the outdoor Wren Bar patio, located at Bella Union Winery, Saturday, May 9, 2026, in Rutherford. (Kent Porter / The Press Democrat)
Happy hour usually means heading to a neighborhood bar or brewery, but increasingly, North Coast wineries are getting in on the act. At happy hour events across Sonoma County and Napa Valley, wineries encourage visitors to sip and socialize without the formality or expense of standard tastings. No reservations required.
With the industry navigating a prolonged downturn, happy hour events are more than a trend; they’re a smart survival strategy. According to Wine Business Monthly’s 2026 Tasting Room Survey Report, winery visitation in Napa County dropped 18% last year and Sonoma County tasting room traffic dipped 8%. Digging deeper, the survey found that visitors are looking for a more relaxed, affordable experience when visiting wineries — a fun space to hang out rather than a place to learn the nuances of sniffing and swirling.
At Dutton-Goldfield Winery in Sebastopol, happy hour events reflect a deliberate shift toward more social experiences. On the third Thursday of each month, the winery invites walk-in visitors to enjoy discounted wines by the glass and bottle service. Small bites are free. To create a more casual atmosphere, the winery recently revamped its tasting room in favor of a brighter farmhouse feel and added a large-screen television for communal viewing.
The happy hour menu at Dutton-Goldfield Winery in Sebastopol. (Brandi West / Dutton-Goldfield Winery)Steve Dutton and Karissa Kruse are the owners of Dutton-Goldfield Winery in Sebastopol. (Brandi West / Dutton-Goldfield Winery)
“Consumers are looking for occasions that are easy to say ‘yes’ to, with lower commitment, more flexibility and a stronger social component,” said Dutton-Goldfield co-owner Karissa Kruse. “We’ve found that when you lower the barrier, you actually deepen the connection. People engage more when the experience feels natural.”
Kruse also points to a growing desire for wine to fit seamlessly into people’s everyday lives rather than being reserved for special occasions and structured tastings.
“That’s especially true for younger consumers and locals,” she said. “We see this as where the industry is heading to be more approachable, more social and more integrated into how people actually live. It’s about building relationships over time, not just one visit.”
Outdoor wine tasting at Dutton-Goldfield Winery in Sebastopol. (Brandi West / Dutton-Goldfield Winery)At Dutton-Goldfield Winery in Sebastopol, happy hour events reflect a deliberate shift toward more social experiences. (Brandi West / Dutton-Goldfield Winery)
The strategy appears to be working. Dutton-Goldfield’s general manager Ed Thralls credits the tasting room team’s ability to set a tone that’s welcoming and authentic rather than transactional.
“What started as a seasonal series quickly proved its value,” he said. “We’ve seen such strong and consistent turnout that it’s now become a regular part of our programming.”
That’s not to say that seated wine tastings are on their way out.
“This complements the traditional tasting experience. It doesn’t replace it,” Thralls said. “There will always be a place for more structured, in-depth tastings, but not every occasion calls for that.”
Wine educator Suzanne Ricard talks to winery guests David and Peggy Templeton at St. Supéry Estate Vineyards & Winery in Rutherford on Friday, Jan. 30, 2026. (Christopher Chung / The Press Democrat)
In Napa Valley, St. Supéry Estate Vineyards & Winery hosts weekly “Social Hour” gatherings. Curated tastings at the Rutherford tasting room normally run $46-$145 or more. But during social hour events, wines by the glass start at just $10.
“We want this to be an opportunity for our neighbors and friends to gather and share their wine stories, to learn more from people who have a passion for wine and the people who make it,” said chief executive Emma Swain. “Enjoying wine with friends in a relaxed, beautiful setting is one of life’s luxuries. Does it get any better?”
Where to find winery happy hours in Sonoma County and Napa Valley
The Wren Bar, located at Bella Union Winery, Saturday, May 9, 2026, in Rutherford. (Kent Porter / The Press Democrat)
Wine and Vibe at Bella Union Winery
The St. Helena winery invites guests to gather at its outdoor Wren Bar. Sip wines by the glass or bottle and nibble on elevated bar bites. The patio bar is open 11 a.m. to 3:30 p.m. daily, spring through fall. 1695 St. Helena Highway, St. Helena, 707-956-5120, farniente.com/visit-bella-union
Happy Hour at Benovia Winery
Walk-ins are welcome from 4:30-7 p.m. on the fourth Thursday of each month, when the Russian River Valley winery offers small-production Pinot Noir and Chardonnay by the glass, plus complimentary snacks. 3339 Hartman Road, Santa Rosa, 707-921-1040, benoviawinery.com
Seating area at Benovia Winery in Santa Rosa. (Benovia Winery)The Bruschetteria food truck at Clif Family Winery in St. Helena. (Kristen Loken / Clif Family Winery)
Street Food Happy Hour at Clif Family Winery
On Wednesdays, the St. Helena producer’s Bruschetteria Food Truck features a rotating street-food menu inspired by global flavors and made with ingredients grown on the family’s organic farm. Drop by for discounted happy hour pricing on wines by the glass between 4-7 p.m., along with live music. 709 Main St., St. Helena, 707-968-0625, cliffamily.com
Third Thursdays Happy Hour at Dutton-Goldfield Winery
The Sebastopol winery welcomes walk-in guests from 4:30-7:30 p.m. on the third Thursday of each month, with happy hour pricing on wines by the glass and bottle service. Small bites are free. 3100 Gravenstein Highway N., Sebastopol, 707-827-3600, duttongoldfield.com
At Dutton-Goldfield Winery in Sebastopol, happy hour events reflect a deliberate shift toward more social experiences. (Brandi West / Dutton-Goldfield Winery)Markham Vineyards in St. Helena is offering a series of wine and food tastings on its outdoor patio all winter. (Markham Vineyards)
Third Thursdays at Markham Vineyards
The St. Helena winery opens its historic Stone Cellar from 5:30-7:30 p.m. on the third Thursday of each month for wines by the glass, live music and local food trucks. The events are family- and dog-friendly. 2812 St. Helena Highway, St. Helena, 707-963-5292, markhamvineyards.com
Food Truck Saturdays at Roche Winery & Vineyards
Roche welcomes a rotating lineup of food trucks to the Sonoma winery from 11 a.m. to 4 p.m. every Saturday. Vendors cook up wine-friendly casual eats, from tacos to pizzas to grilled sandwiches. 22097A Bonness Road, Sonoma, 707-935-7115, rochewinery.com
Roche Winery in Sonoma. (Roche Winery)The Russian River Vineyards Restaurant & Farm in Forestville offers outdoor dining. (John Burgess / The Press Democrat)
Thursday Happy Hour at Russian River Vineyards
Through October, head to the Forestville winery on Thursday evenings, from 5-7:30 p.m., for special pricing on wines by the glass, plus local craft beer and housemade appetizers. Wines start at $8 per glass. 5700 Highway 116 N., Forestville, 707-887-3344, russianrivervineyards.com
Social Hour at St. Supéry Estate Vineyards & Winery
The Rutherford winery offers selected wines by the glass for $10 and bottle offerings starting at $40. Social Hour runs 2-4 p.m., Wednesday to Friday, through the end of May — or longer. Reservations are recommended for larger groups. 8440 St. Helena Highway, Rutherford, 707-302-3488, stsupery.com
A variety of wines from St. Supéry Estate Vineyards & Winery in Rutherford on Friday, Jan. 30, 2026. (Christopher Chung / The Press Democrat)
